Thermos Yoghurt
Craft your own creamy and tangy homemade yoghurt with ease using this 'Thermos Yoghurt' recipe—an innovative, no-fuss method for yogurt-making enthusiasts. With just two simple ingredients—milk and plain yoghurt with live active cultures—this recipe takes only minutes of hands-on preparation. Heating and cooling the milk precisely ensures a smooth, delicious consistency, while a preheated thermos provides the ideal environment for fermentation. Whether you prefer a mild or tangy flavor, the fermentation time is fully adjustable to suit your taste. Perfect for breakfast, snacks, or meal prep, this versatile and preservative-free yoghurt is a healthy and satisfying addition to any diet. Plus, you'll have the option to save a starter for endless homemade batches!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
Ingredients
- 1 liters Milk (whole or 2%)
- 2 tablespoons Plain yoghurt with live active cultures (starter)
Directions
Step 1
Pour the milk into a saucepan and heat it over medium heat until it reaches 85°C (185°F), stirring occasionally to prevent scorching. This step helps kill any unwanted bacteria and improves the texture of the yoghurt.
Step 2
Remove the saucepan from the heat and let the milk cool to 43°C (110°F). You can speed up the cooling process by placing the saucepan in a bowl of ice water, stirring gently.
Step 3
In a small bowl, mix the plain yoghurt with 2 tablespoons of the cooled milk to create a smooth slurry. This ensures the starter distributes evenly into the milk.
Step 4
Pour the yoghurt mixture back into the cooled milk and stir well to combine.
Step 5
Preheat your thermos by rinsing it with boiling water to ensure it stays warm. Immediately pour out the water.
Step 6
Pour the milk mixture into the preheated thermos, seal the lid tightly, and place the thermos in a warm, draft-free area. Let it ferment undisturbed for 6-12 hours, depending on how tangy you prefer your yoghurt.
Step 7
After fermentation, open the thermos and check that the milk has thickened to a yoghurt-like consistency. If it's too runny, let it ferment for another hour or two.
Step 8
Transfer the yoghurt to a clean container and refrigerate for at least 2 hours to fully set before serving.
Step 9
Optional: Save 2 tablespoons of this yoghurt as a starter for your next batch.
Nutrition Facts
| Serving size | (1030g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 520 |
| Total Fat 20.4g | 0% |
| Saturated Fat 13.1g | 0% |
| Cholesterol 85.0mg | 0% |
| Sodium 416.6mg | 0% |
| Total Carbohydrate 50.6g | 0% |
| Dietary Fiber 0g | 0% |
| Total Sugars 50.6g | |
| Protein 34.0g | 0% |
| Vitamin D 425.8IU | 0% |
| Calcium 1240.8mg | 0% |
| Iron 0.4mg | 0% |
| Potassium 1548mg | 0% |
Source of Calories